Mace: Mace (javitri)
comes from the same
plant. They are leaf
like covering
enclosing the seed
called Nutmeg (jaiphal
- another spice).
The bright red
colored leaves are
dried to give yellow
colored mace and is
available in the
form of 'blades' or
powder. It is used
as a flavoring agent
in rich gravies,
sweets, pudding etc.
Nutmeg & Mace
Nutmeg
seeds are widely
grown for obtaining
two of the very
important spices,
namely Nutmeg and
Mace. Both the
spices, Nutmeg &
Mace are derived
from the same plant;
nutmeg seed being
the seed kernel
derived from the
fruit and mace being
the lacy covering on
the seed kernel. It
is one of the most
sought after and
internationally
traded spice after
pepper, chillies and
basil.
Indian Name: Jaiphal
and Javitri
Botanical Name:
Myristica fragrans
Family Name:
Myristicaceae
Parts Used: Seed
Habitat: Indonesia,
Grenada
Origin of Nutmeg &
Mace
Nutmeg seed is
native to Moluccas
in Indonesia. Even
today Indonesia is a
major producer
of nutmeg. Apart
from Indonesia,
Grenada, Sri Lanka,
India, China,
Malaysia, Zanzibar,
Mauritius and
Solomon Island are
also the major
producers of Nutmeg
and Mace.
Nutmeg and Mace
Description
The nutmeg & mace
seeds are enclosed
in yellowish fruit.
When the fruit
split, bright red
covering over the
seed is exposed.
This bright covering
also called aril, is
dried and sold as
mace. The nut is
under the aril
inside which is the
oval shaped seed
nutmeg. Nutmeg is
Dark brown on the
outside, lighter
brown on the inside.
To protect nutmeg
from insects and
fungus, it is coated
with lime.
Chemical Composition
of Nutmeg and Mace
Nutmeg consist of
10% of essential
oil. The chemical
constituent of the
nutmeg are terpene
hydrocarbons that
includes sabinene
and pinenes,
camphene, p-cymene
etc. The fruit also
consist of terpene
derivatives.
Hullicinogenic
effect of the spice
is caused by the
presence of
myristicin. Oil
component of the
mace is same as that
of nutmeg but
terpenoid is
increased.
Trade in Nutmeg and
Mace
Global Scenario
Indonesia and
Grenada are the
world's largest
producers of high
quality Nutmeg and
Mace. Indonesia has
close to 75% of the
world market share
with Granada having
nearly 20% of the
market share. The
remaining 5%
production is done
by other countries
including India,
Malaysia, Sri Lanka
etc. EU, USA, Japan
are the major nutmeg
and mace consuming
countries. Singapore
and Netherlands are
one of the largest
exporting countries
of the spice.
Cultivation of
Nutmeg & Mace
The nutmeg and mace
tree grows well in
loamy sandy soil.
The required
temperature is
around 20-30°C
whereas the annual
rainfall should be
between 1500-2500mm.
The propagation
should be from
mother trees for
good yields.
Propagation is done
by seed. Those
nutmeg seeds are
taken from the
fruits that have
split open. Rattled
seeds are not used
as they do not
germinate. Seeds are
planted with the
shell. The soil
should be well
manured. The seed is
planted in such a
way that shell is
exposed. Germination
takes place between
four to eight weeks.
Temporary shade is
created before
planting the seed.
The seeds are
planting just before
the rainy season.
Seedlings can be
planted closely so
that the male tree
can be removed.
Shading can also be
removed after two or
three years. Pruning
should be done from
time to time. The
tree will start to
yield fruit after
seven years . The
yield depend on the
size and the age of
the tree.
Harvesting of
Nutmeg & Mace
After five years
trees start to bear
fruits. Fruits when
ripe turns yellow
whereas the outer
husk breaks into
half thereby
exposing a
purplish-brown
shinny seed
surrounded by a red
aril. Fruits are
allowed to fall on
the ground from
where they are
collected.
Mechanical plucking
can also be done
using pole but care
should be taken as
it might harm the
flower and the
younger fruits.
Processing of
Nutmeg & Mace
The fruits are
opened by following
methods - Opening by
hand, shelling by
tipping on a cement
floor or soaking the
nuts in water for
few hours and then
squeezing between
the thumb and
forefinger until the
nut pops out.
The mace so
separated is dried
in the sun.
Grenadian mace is
stored in the dark
for four months.
This method produces
superior quality
brittle, pale yellow
mace which highly
prized. Maces are
then collected and
then graded
according to their
size and quality.
The nutmegs are
dried in their
shells in the sun.
Sometimes they are
dried using
artificial dryer.
Nuts are cracked
oftenly using
machines. After the
cracking the nuts
are sorted out.
Uses of Nutmeg and
Mace
Food Industry
Nutmeg and Mace are
used in food
processing industry
and also used to
flavor a number of
products including
sauces, cakes,
cookies,
confectionery,
candies etc. They
are also used in
various mughlai
cuisines in India.
Essential Oils
Nutmeg is also
popularly used for
manufacturing
essential oil, used
heavily in
pharmaceutical and
perfumery industry.
It is used as a
major ingredient in
cough syprups and in
toothpaste.
Beverage Industry
Nutmeg oil is also
used for flavoring
aerated drinks and
syrups used to
make other soft
drinks.
Medicinal Uses
Nutmeg & mace are
used for preparing
medical dosage that
is useful in
following health
problems:
Reduces flatulence
Aids digestion
Improves the
appetite
Treats diarrhea
Useful in Vomiting
and nausea
Insomnia
Common Cold
Dehydration
Composition Of Mace
The composition of
mace is given below:
Nutmeg
seeds are widely
grown for obtaining
two of the very
important spices,
namely Nutmeg and
Mace. Both the
spices, Nutmeg &
Mace are derived
from the same plant;
nutmeg seed being
the seed kernel
derived from the
fruit and mace being
the lacy covering on
the seed kernel. It
is one of the most
sought after and
internationally
traded spice after
pepper, chillies and
basil.
cer
of nutmeg. Apart
from Indonesia,
Grenada, Sri Lanka,
India, China,
Malaysia, Zanzibar,
Mauritius and
Solomon Island are
also the major
producers of Nutmeg
and Mace.
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